Menu

Tex-Mex Spinach Salad

Add a Review
Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Deborah Williams, Peoria, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

I’m new to jicama, a root vegetable that’s popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients. —Deborah Williams, Peoria, Arizona

Test Kitchen Approved

Tex-Mex Spinach Salad

0 | 0 Reviews Add your review
Yield: 10 servings
Prep: 15 min
Save Saved Saving print

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 4 medium tomatoes, chopped
  • 1-1/2 cups cubed peeled jicama
  • 3/4 cup shredded Mexican cheese blend
  • 1 medium sweet red pepper, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2/3 cup chipotle ranch salad dressing
Text Ingredients

Directions

  1. In a salad bowl, combine the first six ingredients. Serve with dressing.

Nutrition Facts

1 cup: 125 calories, 10g fat (2g saturated fat), 10mg cholesterol, 244mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 3g protein.
Loading Popular in the Community
Loading Reviews